recipe

Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

recipe

Egi Maccioni shows us the foolproof way to cook polenta; one secret is to pour the cooked polenta into a pie plate lined with a tea towel, which keeps the polenta warm, gives it shape, and absorbs moisture.

recipe

A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.

recipe

Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos; and you can even switch the cheese for a different one.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).